Today, I’m talking to Chef Jeff McInnis, the mastermind behind some of Miami’s best restaurants. His unique style of cooking artfully blends traditional southern-style food with globally inspired twists. He’s the creative force behind Yardbird, Root & Bone, Stiltsville Bar, Mi'Talia Kitchen, and Roots Coastal Kitchen.

You’ll hear how his farming roots inspired his culinary journey, and how this James Beard nominated chef harmonizes his professional and personal life with his wife, Chef Janine Booth. You’ll discover their collaborative process in creating menus, and how Chef McKinnis balances creativity and the execution of an idea in a restaurant.
What you'll learn from Chef Jeff McInnis

The smell that reminds him of his southern childhood 3:25
How Jeff McInnis' perception of farm work evolved 4:00
Chef Jeff McInnis' first industry job 6:10
How he saved the day and began to work his way up 6:24
The power of positive feedback 9:30
Chef Jeff McInnis' culinary mentors 10:30
How the concept for Yardbird developed 12:13
The changes in his leadership style 15:15
Going from a chef to an owner 17:26
Balancing a household with two chefs 18:26
An upcoming project and how they’re collaborating 20:03
Jeff McInnis' advice on working with your spouse 22:21
Lessons from being a restaurateur in New York 23:37
His first restaurant collaboration with his wife 25:12
Why location matters in a competitive industry 29:24
Where the fried chicken sandwich wasn’t just a passing trend 30:53
The inspiration for opening an Italian concept 32:06
The conceptual restrictions of being a “southern food” chef 35:08
How sources of inspiration change over the years 36:41
What he wishes he had more time to do 37:58
One place that really triggered his creativity 38:22
How he builds a profitable menu and balances creativity 39:29
What pisses him off about how people write menus 41:37
Restaurants to try in Miami 45:51
Chef jeff McInnis' guilty pleasure food 47:32
Three inspirational cookbooks 48:06
What not to do in his kitchens 49:12
Necessary condiments 49:45




I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with chefs from Miami
After you listen to chef Jeff McInnis, don't miss out on the chance to hear from other talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other chefs from Miami.

Conversation with Pastry Chef Antonio Bachour

Conversation with Chef Brad Kilgore

Interview with Chef Jose Mendin

Interview with Chef Nando Chang from Itamae
Links to most downloaded episodes (click on any picture to listen to the episode)


Chef Sheldon Simeon




Chef Andy Doubrava




Chef Chris Kajioka




Chef Suzanne Goin


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I had not understood that Southern food was respected. I guess I didn't think Southern food was cool because I grew up with it.
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I realized that the roots of where I was from were actually very valuable and the food that I grew up with, the fried chicken, the fish, all that stuff was cool and hip.
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I do find myself not being as much of a risk-taker as I get older. I don't know if that's something that other chefs would share.
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